Caramel-Coconut Banana Pudding

Oxmoor House
We've added coconut milk, caramel topping, and sweetened coconut to a simple banana pudding recipe to create a make-ahead tropical dessert.
8 servings (serving size: about 1 cup)


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3/4 cup 1% low-fat milk
3/4 cup light coconut milk
1/4 teaspoon vanilla extract
1 (3.4-ounce) package banana cream instant pudding mix
16 reduced-fat vanilla wafers
3 medium-size ripe bananas
2 cups frozen fat-free whipped topping, thawed
1/4 cup fat-free caramel topping
2 tablespoons flaked sweetened coconut, toasted


Prep: 9 Minutes
Other: 8 Hours

Combine first 4 ingredients in a medium bowl. Beat with a mixer at medium speed for 2 minutes or until mixture begins to thicken.

Arrange wafers on bottom of an 8-inch square baking dish. Peel and slice bananas. Arrange half of banana slices over wafers. Spread half of pudding mixture over banana slices, and top with remaining banana slices. Spread remaining pudding over banana slices. Spread whipped topping over pudding. Cover and refrigerate 8 hours.

Drizzle caramel topping over pudding, and sprinkle with coconut before serving.

Created date

March 2010

Nutritional Information

Calories 209
Fat 2.3 g
Satfat 1.6 g
Protein 1.9 g
Carbohydrate 44.5 g
Cholesterol 1 mg
Iron 0.5 mg
Sodium 182 mg
Caloriesfromfat 10 %
Fiber 1.6 g
Calcium 35 mg